2 Place the chicken in a baking dish and tie the drumsticks with kitchen string. Place the limes, oregano, thyme and garlic into the cavity. Sprinkle with salt and pour over the oil.

3 Bake covered with foil until clear juices run out of the chicken when pricked with a toothpick, for about 1 hour. Remove the foil and continue to cook until the top is crispy and golden, for a further 10 minutes.

4 To make the gremolata, mix the lemon zest and parsley well together.

5 Serve the chicken hot with roast potato wedged, sprinkled with the gremolata and pomegranate rubies if you are using as well as limes.